What is the maximum internal temperature requirement for cold holding salmon sushi?

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Multiple Choice

What is the maximum internal temperature requirement for cold holding salmon sushi?

Explanation:
Cold holding means keeping ready-to-eat foods at a low enough temperature to slow or stop the growth of pathogens. For cold holding, the upper limit is 41°F (5°C); foods must be kept at or below this temperature to stay out of the danger zone. Salmon sushi, being highly perishable and ready-to-eat, must be kept cold, so the maximum internal temperature allowed for cold holding is 41°F. Temperatures higher than that would allow bacterial growth, while a temperature like 32°F is still safe but not the maximum threshold, and 45°F or 50°F exceed the cold-holding limit.

Cold holding means keeping ready-to-eat foods at a low enough temperature to slow or stop the growth of pathogens. For cold holding, the upper limit is 41°F (5°C); foods must be kept at or below this temperature to stay out of the danger zone. Salmon sushi, being highly perishable and ready-to-eat, must be kept cold, so the maximum internal temperature allowed for cold holding is 41°F. Temperatures higher than that would allow bacterial growth, while a temperature like 32°F is still safe but not the maximum threshold, and 45°F or 50°F exceed the cold-holding limit.

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